Episode 108: Food by Fire
On today’s episode we’re focusing on cooking with fire - from the grill, to our wood-oven, to, yep, even the sun. First up, Ian breaks down live-fire cooking at his beloved wood-burning oven, connecting the dots between the crackling skin on a stuffed pork hock and the fundamentals of what makes us human. Next, we head back down to Mexico where our Baja co-host Joy Stocke talks with Chef Judy Castro Lucero about a little known but oh so delicious delicacy: Lobster Machaka. It takes “Food by Fire” to its most basic, cooking the crustaceans using only the sun. And finally, we go into the kitchen (and out to the grill) with Ian, as he whips up some homemade hotdogs and schools us in grilling techniques.
There we have it! Another episode bites the dust. Next time on our podcast we’re hitting the beach! From Cape May to Cabo Pulmo, we’re talking everything from saving reefs to sustainable fishing; what to look for in seafood to why you need to eat more oysters.
Oh and if you miss us in between episodes, we’re starting to roll out scraps left on the edit room floor from some of our favorite interviews. Check out our new minisodes, Second Course. Our first one features chef/butcher/dude-extraordinaire, Bryan Mayer.
To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail! Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule. And be sure to follow us on social media @thefarmcooks. Questions? Send them to me at firstname.lastname@example.org. Like what you’re hearing? Hooray! Subscribe to our podcast on iTunes or Stitcher and leave a note!
In this episode we’d like to thank
Joy Stock, Chef Judith Castro Lucero, and Shelley
Editor: Andrew Applegate
Producer: Kendra Thatcher
Til next time - cook well and eat your vegetables!